3 (1 ounce) squares semisweet chocolate, melted and slightly cooled
2 1/2 cups all-purpose flour
1/4 cups cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
Black licorice whips, black jellybeans, black decorating gel, assorted Halloween candies
Cream Cheese Frosting
2 (3 ounce) packages cream cheese, softened
2 cups confectioners' sugar
Cream butter and sugar in mixing bowl until fluffy. Beat in egg and then melted
Beat in flour, cocoa, baking powder and salt until combined.
in half and shape each half into a roll about 8 inches long. Wrap in wax paper or
Refrigerate at least 2 hours or overnight.
Heat oven to 350 degrees F.
Cut rolls into 1/4-inch slices and place 1 inch apart on ungreased cookie sheet.
Bake until cookies are set when lightly touched, 10 to 12 minutes.
Cream Cheese Frosting: Combine cream cheese and confectioners' sugar. Spread about 1 teaspoon of
frosting on half of the cookies. Top with remaining cookies and spread additional
frosting on top.
Decorate the cookies with "spiders," using jellybeans for bodies and
licorice for legs. To make cobweb cookies, squeeze a small amount of black gel on
the middle of the cookie. Use the end of a toothpick to draw gel from the middle
of the cookies to edges. Then put gel across to connect the gel lines in a cobweb
pattern. Cookies can also be decorated with a variety of ready-made Halloween candy